These little pinwheels look impressive, are delicious, yet are so simple to make. I have made them before using different ingredients for the filling - click here to see both Bacon-Cheese and Alouette Pinwheels. I have also made them using pizza sauce, cheese, and chopped pepperoni...yummy!!
Over Labor Day weekend, my parents had a barbecue and I decided to make an app. I wanted to do something hot since all of our sides and other apps were going to be cold. I mentioned baked pinwheels to Jon, and have to give him credit for coming up with the idea for the ham and cheese filling.
Making the Pinwheels
- Open a can of crescent roll dough - you will most likely have 2 rolls once you open them (mine always split down the center, but this is perfect). Roll out each roll - each one will be a rectangle; keep the long side near you and pinch the seams closed.
- Sprinkle them with a touch of dried thyme (I decided on the thyme because I use it when I make my Chicken Cordon Blue and love the flavor of the thyme with the Swiss and ham).
- Layer Swiss cheese, sliced deli ham, then another slice of Swiss cheese. Roll towards you (you want the roll to be long and skinny, not short and fat) and pinch closed gently.
- At this point you can wrap each long roll in plastic until you are ready to bake and serve them - that's one of the things I love about these.
- When you are ready to bake them, preheat your oven to 350 degrees (I liked baking them at 350 instead of the 375 I did last time). Slice each roll into 1 inch pieces and place on parchment paper on a cookie sheet with one of the cut sides facing up. Bake for 8-10 minutes, or until golden brown.
Along with the ham and cheese, I also made 2 others -
- Crescent dough with Yancey's Fancy Jalapeno and Cayenne Cheese
- Crescent dough with a mixture of Laughing Cow Cheese, Italian seasonings, and a touch of garlic powder
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